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Bonjour

I am chandni, Welcome to the spoon of joy, which has been created by labour of my love for cooking and my journey to be savoured. I truely believe that The chief pleasure in cooking does not consist in costly seasoning, or exquisite flavour, but in yourself.” Horace (65-8 B.C.) Roman lyric poet. The spoon of joy is class-cooking-dining experience, brining in together friends and food and cherishing some dazzling memoirs. Food is gorgeous in various phases – when it is raw, in the process of being cooked, and evidently at the time when its being served. Capturing that and writing the recipes for that has been the goal of my blog! Hope you take pleasure in reading my recipes!

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1/2 cup fresh parsley leaves (add more herbs like dill, mint, and basil for a different flavor)

1.5 cups cooked or canned chickpeas (if canned, be sure to rinse off the can-slime!)

1 cup bread crumbs

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat.

Add the diced onion and saute, stirring occasionally, for five minutes, until soft and translucent. Remove from heat and place onions in a large bowl.

In a food processor, blend carrot, garlic, parsley/herbs, and chickpeas until smooth. Add chickpea mixture to the bowl with the onions and mix to combine.

Add bread crumbs, salt, coriander, and cumin to the chickpea mixture and mix until fully combined.

Spray a baking sheet with olive oil spray or brush with olive oil. Form chickpea mixture into 4 patties about 3 inches across and 1/2 inch thick. Place patties on and baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon of olive oil.